Almond freekeh with roast carrots, mushrooms and goats cheese
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Freekeh, green lentils, almonds and pine nuts tossed with spring vegetables, finished with creamy goats cheese and rocket leaves.

Gluten friendly option: freekeh kit is replaced with quinoa kit.
1. Set oven to 220ºC. Cook freekeh according to packet instructions.

2. Trim and scrub carrots. Toss with mushrooms on a lined oven tray along with 1 tsp dried thyme, 1 tbsp oil, salt and pepper. Roast for 15 minutes, or until tender.

3. Slice spring onions and shred wombok. Heat a frypan over medium heat with 1 tbsp oil. Sauté greens for 2-3 minutes, or until wilted.

4. Add cooked freekeh to pan and toss to heat through. Season to taste with salt and pepper.

5. Divide freekeh between plates. Top with mushrooms and carrots. Crumble over goats cheese and top with rocket leaves to serve.

Notes:
You can also sauté the greens and freekeh with butter instead of oil for extra richness in flavour.

Gluten friendly option - freekeh kit is replaced with quinoa kit.
 Cook according to packet instructions.
Thistle be good freekeh 1 box (240g)

baby carrots 1 bunch
portobello mushrooms 400g

spring onions 1/3 bunch
baby wombok cabbage 1/2

goats cheese 1 packet

rocket leaves 1 bag (60g)

From your pantry:
oil (for cooking), salt, pepper, dried thyme